My, how diets have changed. When I first started Parties That Cook in 1999, we offered menus rich in wheat and dairy. But as the years went by, many of our clients started requesting vegetable-centric dishes and gluten- and dairy-free menus. One client even called to say she was a vegetarian on Tuesdays and Thursdays!

Instead of calling these requests, “dietary restrictions,” I prefer to call them “dietary celebrations.”

This is one of my favorite recipes; it appeals to healthy eaters and accommodates many dietary celebrations. Broccoli rabe, which is sometimes called by the Italian rapini, is a cruciferous green vegetable that resembles broccoli. The leaves, buds and stem are all edible and can be bitter. If you don’t like bitter greens, broccolini or asparagus make good substitutes. (And if you’re avoiding eggs, you can serve this without the caper, tarragon and egg relish, of course.)

I prefer my eggs with yolks that are soft and not overcooked. To accomplish this, put the eggs in cold water and bring them to a boil for 12 to 13 minutes. Stop the cooking by immersing them in cold water before peeling off the shell.

I serve this dish at room temperature, with the relish served either on top of the broccoli rabe or on the side in case, anyone at your table has a dietary celebration.

Cook the broccolini on the hot grill, turning occasionally, until tender and slightly charred, 7 to 8 minutes. Transfer to a platter. Squeeze lemon over the broccoli rabe to taste. Set aside.

Meanwhile, place 2 eggs in a saucepan and fill with water to cover. Cook for 12 to 13 minutes over high heat. Remove from heat, pour out the hot water and add cold water to stop the cooking.

Remove shells and dice or grate eggs into a bowl. Add the thyme, tarragon, capers, diced shallot, olive oil, Dijon, lemon juice and salt and mix gently. Spoon dollops of the relish on top of the broccoli rabe or serve the relish on the side.

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.